Build a medium-hot fire in a charcoal grill, or
heat a gas grill to medium-high. Score fish:
Cut 1 slash lengthwise down to the bone,
then crosswise in 2 places, spacing apart;
repeat on other side. Season fish cavity and
skin with salt; drizzle fish with 1/4 cup oil.
Stuff some of the lime slices (reserve a few
for garnish) and herb stems inside fish.

Clean and oil grill grate well. Grill fish,
resisting the urge to turn it, until skin is
nicely crisp and charred and flesh is flaky
and opaque down to the bone. (This can
take 6-15 minutes, depending on size of
fish. Don't mess around with it until it's
ready.) Place a metal spatula underneath
fish (a pair of metal tongs on top of fish
also helps for support), then lift and gently
roll over to the other side. Cook until flesh
is flaky and opaque down to the bone,
6-15 minutes. Use a small knife to check
for doneness; if it slides easily through the
thickest part of flesh, fish is done. If not,
finish cooking fish on grill or in a 450°F oven.

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